Made
from a coupage of the three traditional Catalan grape varieties
- Macabeo
(40%), Xarel.lo
(30%) and Parellada
(30%). Using the traditional method defined by D O Cava,
secondary fermentation takes place in the bottle with twelve
months on the lees before disgorging. 11.5% by Vol. Residual sugar 8gr/l.

This excellent dry cava
has a very pale primrose transparency and a fine bead. It
has a fine delicate aroma, with hints of lemon and touches
of butter and yeast from the ageing process. A Cava of great finesse, fruity with notes of toasted brioche from the lees ageing, creamy
and silky on the palate, balanced with a fine streak of acidity. With its
18 months to 2 years cellarage the cava acquires a good structure
and elegant personality.

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